Melissa’s Corporate Chefs
Soup of Pureed Cardoni
Category
Soup & Stew
Servings
4 servings
Prep Time
30 minutes
Cook Time
45 minutes
Author:
Melissa’s Corporate Chefs
Ingredients
-
2 pounds Melissa's Cardoni
-
4 cups veal stock (or beef broth)
-
4 cups water
-
4 small shallots, sliced
-
Sprigs parsley - to your liking
-
1/2 teaspoon coriander seeds, roughly crushed
-
6 tablespoons white rice (medium or short-grained)
-
Salt and pepper to your taste
-
Lemon juice to your taste
-
2 tablespoons butter
-
2 tablespoons almonds (toasted) thinly slivered
Directions
If the bunch of cardoni is large, divide it lengthwise to obtain the amount needed; rub the cut side with lemon. Cut off base and leaves, rinse stalks well, and cut crosswise into 1-2-inch slices.
Cover with cold water; bring to a boil, then drain (to remove bitterness).
Add stock, water, shallots, parsley, coriander, and rice to the cardoni. Simmer, partly covered, until tender about 45 minutes.
Puree mixture very thoroughly in a processor or blender in batches. Strain through a sieve.
Return to pot. Season with salt, white pepper, and lemon juice to taste.
Reheat gently. Turn off heat, stir in the butter.
Ladle into heated bowls and sprinkle with almonds.
Filed in:
Cardoni,
Lemon Juice,
Organic Parsley,
Parsley,
Shallots,
Soup & Stew,
Soup of Pureed Cardoni
